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Tuesday's Tidings for October 15, 2013

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1. The girls started their homeschooling school year this morning. Grace is in 4th grade and Eden is in Kindergarten. Eden has already finished all her books, except we're going to read some Dr. Seuss later and do an art project and Grace is still working on hers in her room. I'm in the midst of planning some field trips for the year. So far I've got: Omsi- for Science, duh. The Portland Art Museum for Art/History, The Sternwheeler for History, the Zoo for Science and The Worlds Forestry Center. I've never been there before and Josh says it's pretty boring...but I was looking online and I thought it looked really interesting. Also...I'm wanting to take the girls on a tour of a firestation for Social Studies. Aside from that...I'm looking for some cheaper ideas because Omsi and the Sternwheeler are kind of spendy.

2. Josh and I started watching The Blacklist a few nights ago on Hulu and we are HOOKED! Spader is a mad genius and the main female actress does a pretty outstanding job so far too. So far the show is gripping and fairly clean on conduct which I really like, because ya know...the Walking Dead can be on the grittier side...but oh how I love zombie movies!


3. We went to Gustav's last night for dinner after the pumpkin patch. Grace had been asking to have fondue and so we took advantage of the Happy Hour prices which are amazing. Everything is like $3-$5 cheaper and the portions are the same. I think the next time we go there, we'll actually let the kids get their own entree's. I think they'll love the authentic German food.

4. I went through my first corn maze yesterday! It was really neat. VERY MUDDY! I was so glad I decided to not wear my flats! The girls and I did both of the mazes that they had and the first one was pretty quick. We hardly got lost. The second one was a lot more challenging. It was muddy, I was carrying my purse and the camera and the sun was beating down on us. I was ready to be done about halfway through it.

5. It's now the middle of October. I don't see myself planting my Fall garden like I had intended to do. Next year I guess.

6. We had a wonderful vacation despite some of the days being rather cold. I was so proud of Christian. He was amazing during the whole trip!

7. Christian is getting his second tooth! I didn't think it was possible for him to get cuter, but teeth make him so much cuter!

8. These Stuffed halloween peppers are probably the most adorable thing ever!

9. A brand new Ross just opened up about 10 minutes from us. This is dangerous for me. I could stay in that store for hours!!

10. I've given up my beloved almond milk as my creamer in my coffee for the next few months. Since all the seasonal creamers are coming out, I can't help myself but indulge a bit. Do you have a favorite seasonal creamer?

Weekly Menu 10/14-10/20

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WE'RE BACK FROM VACATION!! We actually came home a day early, but we had a really wonderful time. The weather didn't cooperate the whole time, there were a few days that it was just plain out brrrr and we hunkered down in the cabin for a few days. In fact our second day there, we got back from a really long and beautiful bike ride (15 miles to be exact) and about 30 minutes after getting back from the cabin, all the power from Sunriver to La Pine, went out...some 7000 people without power. Seeing as though we were staying in a very rustic cabin, with no gas heat and no insulation, we decided to head to Bend for the night and stay in a hotel. A few hours after we got to the hotel, we found out the power came back on, lol! Oh well. We all had a fun adventure at the hotel for the night and the girls loved it.


But now we're home and it feels very good to be back. Amazing how much better sleeping in your own bed feels, huh? I'm excited to get back to our menu. I've got a few recipes I'm going to be experimenting with throughout the week and if they turn out like I hope they will, they are going to be pretty dang awesome!

Monday
(Meatless)
Bean Chili and Cornbread
Tuesday
(Taco)
Wednesday
African Peanut Chicken with Rice and Roasted Broccoli
Thursday
and Veggies
Friday
Pizza Night- BLD Carbonara and Salad
Saturday
Chicken with Basil Cream Sauce, Baby Red Potatoes, and Roasted Zucchini
Sunday
Fried Egg Sandwiches and Smoothies

No Weekly Menu

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The family and I are on vacation in Sunriver so there won't be a weekly menu or any other posts this week. But the following Monday, we will be back with our menu and our regularly scheduled posts! :) Have a great week everyone!

Skinny Turkey Meatloaf

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skinny turkey meatloaf recipe

Let me just start out by saying that the pictures you are about to view in this post are not my best work. Here in Portland, Oregon...or where I reside, Oregon City, we've been hammered with tons of rain. Down it pours day and night. With the rain, comes cloudy, grey skies. Not the ideal situation for pictures, but there you have it.

Josh DOES NOT like meatloaf. It's a texture thing for him. The only think he likes to see in my many loaf pans ( I have quite a few and I'm kind of obsessed with them) are actual loaves of bread. Like my Pumpkin Bread, Toffee and Chocolate Chip Banana Bread, or my Banana Bread. (Which I was just requested to make). Do you think he might be trying to tell me something?

I, however, really like meatloaf. Surprisingly, the texture doesn't bother me as much as all the meats you have to combine to make a great loaf. It's always a pound of that and a pound of this. And I'm on a budget people. I don't have the time or money to buy two different types of meat for one meal. That's not what I call "stretching the buck." This recipe, however, is wonderful. It calls for a pound of ground turkey breast, which I ALWAYS have in my freezer.

lite meatloaf

I made this dinner a few months ago in an attempt to win Josh over, and while he said, "Out of all the meatloafs I've eaten, this would be the best," he still wasn't completely won over. However, my little darling daughters were, and when Josh was gone last week in Spokane, this was a dinner that Grace requested I make.

But that didn't happen. The day I was supposed to make this, my parents took me out for a HUGE lunch, and I ate way more food than I should have, coming home to a massive migraine. Luckily, the girls were full from their lunch, too, and so they had cereal for dinner and I didn't eat anything else...except for some See's chocolate I had in my nightstand drawer.

Poor Josh ended up having to eat this dinner anyway, and very good naturedly, I might add. Perhaps I'm winning him over? One can only hope.

Anyway, this dinner is easy. It takes only a few moments to prepare and then you pop it in the oven for an hour and you can do the dishes and sit down in your favorite chair and sneak a few moments of your favorite show, which is what I did. :) Oh, and you've gotta love that this dinner is low in calories. We got 7 servings out of this, which amounted to 180 calories per serving! Bam! With the calories you're saving yourself with this dinner, you can go ahead and knock yourself out with a bowl of ice cream after! :)

lite turkey meatloaf

Skinny Turkey Meatloaf

Recipe by skinnytaste.com

A healthy version of a favorite homestyle dinner that's loaded with so much flavor you'll think you're cheating on your diet.

Prep time: 10 min

Cook time: 1 hr

Total time: 1 hr 20 min

Yield: 4-7 servings

Ingredients

  • ¼ cup ketchup
  • 2 tbsp ketchup (additional)
  • 2 tsp Worcestershire sauce
  • ½ small onion, chopped finely
  • 1 tsp extra virgin olive oil
  • 1 lb ground turkey breast
  • ½ cup bread crumbs (I used Italian-flavored)
  • 1 egg
  • 1 tsp marjoram
  • 1 tsp salt (adjust to taste)

Cooking Directions

  1. Pre-heat oven to 350 degrees. In a small bowl, combine the 2 tablespoons of ketchup and worcestershire sauce. Set aside.
  2. In a medium skillet, saute the the olive oil and onion until translucent...about 3-5 minutes. Remove from heat.
  3. In a large bowl combine the ¼ cup ketchup, turkey, bread crumbs, egg, marjoram, onions, and salt and mix thoroughly with your hands, making sure all of the ingredients are evenly distributed. Pour the meat mixture into your loaf pan, roughly shaping into a loaf form. Spread the ketchup and worcestershire mixture over the top of the loaf.
  4. Put the loaf pan on a baking sheet and bake in the oven for one hour. Remove from oven and let sit for 5 minutes.

Layered Taco Dip

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Layered Taco Dip

It's football season. Yippee. I'm sorry, I'm sure you failed to hear the sarcasm in my voice. I'm not really so much of a sports person. I really enjoy going to live sporting events. I think that's fun and it's easy to get caught up in the moment and excitement. But, watching sports on TV? I would rather clean my bathrooms, lol! I just don't see how yelling at the TV for hours is fun?? I just don't get it. But I know many do get it, and for those people, I bring you a layered taco dip. [Read more...]

Tuesday's Tidings for October 1, 2013

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1. There are days when I just don't know what to do with myself because this boy is just so so cute! I snapped this last week while Josh was gone. Obvi you can tell the little man is very tired. He missed his daddy and I am not a great replacement.

2. Josh shared with me this really funny blog post written about The Matrix. It is a great read if you really appreciate that movie. Which I hope you do, because if you don't...well then, I'm just not sure we can be friends anymore.  ***That blog post contains a smidge of language...just a warning***


3. I'm not sure where I've been...apparently not paying attention to the fate of our country, because I got a news alert on my phone that I actually read and I was informed that our government is shutting down! WHAAAAT??? This stuff again? I just don't understand why all of those adults who were voted into those positions can't just be mature and figure out a solution. I mean...people, a lot of people depend on the government for jobs and those people deserve to get paid!

4. You guys, it has been raining like crazy here in the Portland area. Like cats AND dogs! Apparently, there was this typhoon off the coast of Japan and it headed our way. Aren't we so lucky?

5. Speaking of dogs...Josh and I have decidedly shook (but not literally) on a choice of dog, if we ever choose to get one. If we get a dog, we agree on a Siberian Husky. I realize that they shed...but who cares! Like seriously, I want the red-headed dog in this pic!

6. Last week, my parents took me out to lunch Twice! Once because we were all getting our hair done (which by the way I got some really pretty red highlights and while it isn't super in your face and on the subtle side, I completely love it), so we went to McDonald's where my mom convinced me to try their Caramel Mocha which is pretty dang good, but then they took me to Honeybaked Ham and I haven't been there since I was pregnant! O-M-G, I hate a whole classic ham pita sandwich, the whole bowl of navy bean soup, and a cookie! Needless to say, that night, I didn't eat dinner and the kids ate cereal. It was so amazing though.
7. If you're planning on going to NYC anytime soon, I highly recommend you read this post by Amanda, from Kevin and Amanda. It is a great read on going to the city and eating and doing some fun things. 
8. I hate stupid and annoying fruit flies. Apple cider vinegar and dish soap are my new bff's. 
9. I got a new pair of pj's last week. I love new pj's. I rarely ever buy them, but I love them. And I'm thinking about finally replacing all of my old pjs. I've had several pajama pants since high school. I just can't let go.
10. No one pays attention to my "No Soliciting" sign by our front door. One of these days, I'm just going to be rude to the person who knocks on my door and ask if they can read. 

Weekly Menu 9/30-10/3

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Josh is back from his week of training in Spokane and it is so nice to have him home. Being a single parent for a week is tough work. I can't say I'm to much of a big fan of it. We're being drowned in rain here, so it's nice to have the whole family together under one roof with the heat on, the fireplace going, socks on our feet, and cuddles on the couch.

We're leaving Friday late afternoon/early evening to go on vacation to Sunriver for the week. We're really looking forward to it, so because the internet is sketchy and I just really want to be able to focus on my family, I won't be posting at all next week. It's a week to decompress and relax.

Because we're leaving on Friday, the menu is pretty dang simple. I'm using up things I have around the house to make the dinners and I'm just fine with that. Also, because it is such a short week, there will not be a meatless Monday or a taco Tuesday. It makes me sad because I look forward to cooking those nights, but that's how it is sometimes.

Monday
Skinny Turkey Meatloaf, Steamed Broccoli, and Garlic Mashed Potatoes
Tuesday
Wednesday
Soy Chicken with Green Beans and Rice Pilaf
Thursday
Leftover Baked Penne

Tuesday's Tidings for September 24, 2013

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1. I've been waiting since Christian was in my tummy for his little head to fit into this hat. Finally! And he looks so cute. I could just eat him up!

2. I'm the type of person who if I make a mistake while typing, I don't highlight and delete the mistype. I will backspace until I find the my mistake. It's an annoying OCD issue I have.


3. I'm sitting in bed right now avoiding trying to go to sleep. It's not that I don't want to sleep because I do. I'm tired, but my body feels jittery. I just have a hard time sleeping without my husband next to me.

4. So tomorrow I have a hair appointment and I'm thinking about going a little red. I haven't decided, but I'm nervous. What do you think?

5.  It's 11:20pm and I still have 26 unread emails. All foodie subscription emails. I would rather let my mail pile up, then half read it just so I can clear it. Does that make sense?

6. It's becoming a ritual every Sunday that the little man falls asleep on his daddy after church. It is the sweetest thing in the world and it completely melts me into a big slippery puddle.

7. I guess the only good thing about Josh being gone is that my cat will now sleep on my bed all night long instead of sleeping on the floor, right by my side of the bed.

8. On the first day of Fall, it rained most of the day. And all day on Monday. I guess Fall is officially here. :) YAY!

9. This week, I'll be drinking tea in the morning. Not coffee. No why? Because I don't know how to work a coffeemaker. I know it's not rocket science, it's just that Josh always makes it for me.

10. Who ran out and bought the new iPhone???

Weekly Menu 9/23-9/29

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This morning Josh left for his week of training in Spokane, WA. I can't say I'm happy about his absence in our home, but I am determined to make it a fun week with the girls. We went grocery shopping yesterday and I picked up some popcorn for us, stuff to make homemade sparkling cider, some of those Pillsbury sugar cookies that are pre-made and have the designs on them (they picked the Halloween pumpkin ones).


I haven't done the single parent thing for a few years and the last time it happened, it wasn't all that fun. I'm a little nervous about how our evenings and nights will go since Christian is teething and sometimes wakes up a few times in the night during those bouts. Josh is usually the one who does the whole bedtime routine with him, so I'm hoping the transition with just mommy all day long for the week doesn't go to terrible. The good news? I'm getting my hair done on Tuesday and some of my sisters-in-love are going to come over in the evening for some Fall baking and we'll probably watch a movie, so there will be a few pleasant distractions. :)

I decided to go ahead and make a menu anyways this week. I asked the kids what they wanted for dinner while Josh is gone and honestly, the menu reflects what they asked for.

Monday
(Meatless Monday)
Spaghetti with Corn and Garlic Bread
Tuesday
(No taco Tuesday this week)
Macaroni and Cheese and Chicken Nuggets
Wednesday
Turkey Meatloaf with Steamed Broccoli and Rice
Thursday
Friday
(Josh comes home from Spokane)
We're grabbing something after we pick him up from the airport
Saturday
Crockpot White Chicken Chili
Sunday
Fried Egg Sandwiches and Smoothies

Caramel Apple Pie

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It is always a good idea to make pie. However, there is an exception to every rule. In this case, it is NOT a good idea to make pie in 95 degree weather. I'm not sure what happened, but I had great intentions in making this pie.

This pie, however, did not want to be made! I started the pie early enough in the day, to beat the heat...plus I had the air conditioning on. That didn't seem to matter. Normally, I don't find too much difficulty in rolling out dough and getting it into the pie dish and stuff, the frustration always comes later when I'm trying to make the edges all beautiful and I seem to lack the skill to achieve that, yet. (Which is why I aim to make at least one pie a month!) [Editor's note: Fine with me!]

What I failed to realize while I was trying to roll out the dough and fold it into the dish was that I was concentrating so hard I didn't see that Grace had opened the sliding glass door when she went to take her rabbit outside and forgot to shut it behind her, therefore letting all of my cool air outside and letting all of the hot air in...which was melting my dough.

After my bout of nearly crying, I retrieved my last bit of pie dough out of my freezer that I always keep on hand, and proceeded to roll it out and pray that this dough would cooperate. It did, and I jumped for joy! And let me tell you, this pie...it was worth all of the hard work and the mental breakdown I nearly had. I think that this pie is also going to be a must on my Thanksgiving table this year. I'm just not sure I can live without it, now that I've had it.

Caramel Apple Pie
Sourced from Williams-Sonoma
A flaky pie crust that's filled with spiced apples and laced with a velvety caramel sauce that is sure to impress!

Serves: 8

Prep Time: 60 minutes
Bake Time: 60 minutes
Total Time: 2 hours, plus cooling

Ingredients
2 rolled out pie crusts, fit for a deep dish piecrust
4 lbs granny smith apples, peeled and cored and cut into 8 slices
½ cup firmly packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
1 TB. lemon juice
3 TB cornstarch

For the Caramel:
1 ½ cups firmly packed light brown sugar
⅓ cup light corn syrup
6 TB unsalted butter, cut into 6 pieces
½ teaspoon kosher salt
½ cup heavy cream

1 egg white, beaten with 1 teaspoon water
2 teaspoon granulated sugar

Directions

  1. Transfer 1 dough round to a 9 inch deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. *Optional, re-roll the dough scraps and cut out shapes using decorative pie cutters. Refrigerate the pie shell, cutouts, and remaining dough round for 30 minutes. 
  2. To prepare the apples, in a large dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cover and cook, stirring occasionally, until the apples are just tender, 10-20 minutes. Uncover and let cool to room temperature. Stir in cornstarch. 
  3. To prepare the caramel, in a heavy 4 quart saucepan over medium heat, combine the brown sugar, corn syrup, butter, and salt. Cook until the mixture is bubbling vigorously, about 9 minutes, stirring only during the first few minutes of cooking. Turn off the heat and carefully stir in ¼ cup of the cream. Then stir in the remaining ¼ cup cream. Let cool until just warm. Preheat oven to 400 degrees. 
  4. Allow the pie shell, cutouts, and dough round stand at room temperature for 5 minutes. In a large bowl, combine the apple mixture and ¾ cup of the caramel; reserve the remaining caramel for serving. Pour the apple filling into the pie shell and place the top crust over the pie. Trim the edges, and crimp the edges and press the top and bottom pie crusts together. Brush the underside of the cutouts with egg wash and gently arrange them on the pie. Brush the entire top crust with egg wash and sprinkle with granulated sugar. 
  5. Place the pie dish on a baking sheet. Bake until the crust is golden brown, about 1 hour; check the pie after 30 minutes and cover the top and edges with foil to prevent burning. Let the pie cool on a wire rack for at least 2 ½ hours before serving. Warm the reserved caramel sauce and serve alongside the pie for drizzling.